Effect of freeze-thaw cycle on meat quality of different marinating salted chicken

In order to study the effect of freeze-thaw cycles on the quality of different marinating salted chicken, the chicken breast muscle were selected, they were boiled in water, brine water, 4% salt water, 4% bittern water, 8% salt water, 8% bittern water respectively. Results showed that freeze-thawing had significant effect on the water content of muscle. With the number of freeze-thawing increased, the TBARS value initially increased significantly then decreased slightly, the salt content reduced; the saltextractable protein content initially decreased remarkably then flatten after the first freeze-thawing;the pH value increased. In addition, the hardness, springiness, cohesiveness and chewiness of chicken breast muscle decreased. Spices had significant reduces the water content and TBARS value of muscles, 8% bittern water could inhibited the salt soluble protein decreased. All the textural parameters of water treatment after freeze-thawing process were lower than other brine methods. Consequently, the freezethaw cycle have impact on the quality of different marinating salted chicken and led to a decrease in the edible quality. After freeze-thaw, the quality of bittern marinating salted chicken is better than only use salt marinating.